Mashed potato brownies
A while ago my neighbour brought me a nice almond cake. I love almond anything so I started eating it right away. It was very moist and soft and I told her:
"This is so moist I bet it has no flour, I bet there's only almond meal in there"
She started smiling and said:
"Well, you got the no flour part right. But there's not only almond, there's a secret ingredient. They have mashed potato!"
Over the weekend I had leftover mashed potato and decided to tweak her almond cake recipe to make brownies. Because the cake itself had a brownie like texture, I though it would make a nice brownie, plus it would be gluten-free!
You can have your meal and dessert at the same time with these! Talk about convinience!
MASHED POTATO BROWNIES (gluten-free)
- 120 gr (4.3 oz) almond meal
- 165 gr (5.9 oz) mashed potato
- 225 gr (8 oz) sugar
- 45 gr (1.6 oz) butter
- 3 eggs
- 1/4 tsp salt
- 90 gr (3.2 oz) dark chocolate
- 2 tbsp cocoa powder
- 1 tsp vanilla
Melt the chocolate with the butter in the microwave, add the sugar and mix well, reserve. On another bowl mix the almond meal and mashed potatoes with a spoon, add the eggs, one by one, the vanilla and the cocoa powder. Add the reserved chocolate mixture and combine both, without overmixing it. Bake at 180º C (350ºF) in a buttered pan. I can't really tell you how much mine took, beacuse I forgot to look at the time when I put them in the oven, but I'm guessing about 20-25m. Just make sure to check it after 15m or so and don't overbake them.
I have used mashed potatoes to make sandwich bread before, I like using it because it gives the bread a soft crumb. I also liked what it did for these brownies, I liked their density and their intense "chocolanitess". I don't know if I would do mashed potato on purpose, but whenever I have it leftover I will sure repeat these!
UPDATE: Here's a lot of potatoes in the round-up!